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1
In a large bowl, dissolve the molasses in the warm water.
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2
Sprinkle the yeast over the liquid and let stand until foamy, about 10 minutes.
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3
Stir the salt into the yeast mixture.
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4
Then stir in the flour until the dough starts to come together.
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5
Turn the dough out onto a work surface that has been sprinkled lightly with flour.
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6
Knead the dough until it becomes smooth and elastic, about 5 minutes.
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7
Place the dough in a large bowl that has been sprayed with the olive oil spray; cover it loosely with a clean kitchen towel.
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8
Let the dough sit in a warm place until it has doubled in size, about 1 hour.
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9
Turn dough out onto a lightly floured surface, and divide it into 6 equal pieces.
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10
Form each piece into a tight ball by rolling it in the palm of your hand until the edges have rounded.
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11
Spray a baking sheet with olive oil spray.
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12
Arrange the dough balls a few inches apart on the prepared baking sheet.
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13
Cover them with plastic wrap and let rise until doubled, about 45 minutes.
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14
Preheat the oven to 500 F or its highest setting.
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15
Place a pizza stone in the oven and heat it for 20 minutes, until it is very hot.
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16
Dust a wooden pizza peel with the cornmeal.
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17
On a lightly floured surface roll a ball of dough with a rolling pin until it will not stretch any further.
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18
Drape it over both of your fists, and gently pull the edges outward while rotating the crust.
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19
When the crust has reached the desired sizeabout 8 to 10 inches in diameterplace it on the prepared peel.
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20
Prick the dough in about 8 places with a fork.
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21
Slide the dough onto the hot pizza stone in the oven, and bake it for 2 to 3 minutes.
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22
Then flip it over and bake until it is very crisp, about 2 minutes.
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23
Set the crust aside.
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24
Repeat with the remaining dough.
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25
Turn the broiler to high.
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26
Spread about 2 tablespoons of the marinara sauce on each crust, leaving a 1/2-inch border.
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27
Top with the basil.
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28
Mix the cheeses together in a bowl, and sprinkle the mixture over the pizzas.
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29
One at a time, slide the pizzas back onto the pizza stone.
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30
Broil until the cheese is golden brown and bubbling and the crust is brown and crispy, 4 to 5 minutes.
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31
Cut the pizzas into wedges, if desired, and serve.
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32
If youre feeling creative, you can add any of these toppings to each pizza:
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33
1/3 cup Cento Sauteed Sweet Peppers (Fat: 3g ; Calories: 50)
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34
1 ounce (2 tablespoons) part-skim ricotta (Fat: 2.2g ; Calories: 39)
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35
1 meatball (see page 178) (Fat: 4.5g ; Calories 85)
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36
1/2 portobello mushroom, sliced (1 cup) (Fat: 0.1g ; Calories: 11)
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37
Fat: 42g (before), 5.2g (after)
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38
Calories: 610 (before), 210 (after)
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39
Protein: 11g
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40
Carbohydrates: 30g
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41
Cholesterol: 17mg
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42
Fiber: 5g
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43
Sodium: 423mg
